MELT_chocolate_pasta

When I was in San Francisco promoting Egg, my friend Stephanie Stiavetti, who writes The Culinary Life (see current post, 5/23, on making your own ricotta from an interesting new book, One-Hour Cheese), took me for a fab meal at State Bird Provisions. We walked through the lovely Pacific Heights after, and I kept on walking to my hotel through the Tenderloin. I have never been accosted by so many beggars. (What are they thinking?) I wrote the introduction to the book she mentions below with gladness; I’d never thought to elevate the American classic by using great American cheeses. The below recipe takes Mac and Cheese to a new level (and for those in my neck of the woods, Ohio, feel free to substitute Mackenzie Creamery goat cheese instead of the Bucherondin).—M.R. by Stephanie Read On »

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Another tempting pastry for the books, the chocolate, berry, and cream cheese danish, via White One Rice Couple.    

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Chef Alain Ducasse has ventured into the world of chocolate making, via The Independent UK.      

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TCHO is changing how chocolate is being made and how it tastes, via Civil Eats.

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Make something a bit different a no bake s’mores pie, via Brown Eyed Baker.  

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